A cup of raspberries is 123 g — the USDA figure, measured spooned and levelled. Delicate, tart-sweet berries. It is used for desserts, salads, sauces and baking. They are the lightest berry on this page at 123 g per cup, and the most delicate: raspberries crush under their own weight, which is why the cup is such a poor measure for them, and why a scale is the only honest way to know how many you actually have. This guide covers the weight of raspberries in every measure you will use — cups, tablespoons and teaspoons — how to measure it correctly, what to use instead when you run out, and how to store it. All weights on this page are approximate; verify with a kitchen scale when the recipe matters.
Raspberries: weight and measurement table
The table below gives the weight of Raspberries in every measure you will use, from a teaspoon up to 2 cups, all derived from the USDA figure of 123 g per cup, spooned and levelled. Every figure is approximate — spooned and levelled is a technique, not a machine setting — so when the recipe matters, weigh the ingredient on a kitchen scale instead.
| Amount | Weight (approx.) |
|---|---|
| 1 teaspoon | 2.6 g |
| 1 tablespoon | 7.7 g |
| 1/4 cup (4 tbsp) | 30.8 g |
| 1/3 cup | 41 g |
| 1/2 cup (8 tbsp) | 61.5 g |
| 3/4 cup (12 tbsp) | 92.2 g |
| 1 cup (16 tbsp) | 123 g |
| 2 cups | 246 g |
| 100 g | 0.81 cups |
There are 3 teaspoons in a tablespoon and 16 tablespoons in a cup, so you can move between any of these measures by multiplying or dividing. If a recipe calls for 100 g and you only have measuring cups, that is about 0.81 cups. Keep the cups to grams converter open while you cook and you will never need to do the arithmetic in your head.
What is Raspberries?
Delicate, tart-sweet berries. Raspberries is used for desserts, salads, sauces and baking. The ingredient is a familiar one in most kitchens, but it is worth knowing what it actually is before you measure it, because the form it comes in decides how it behaves in a recipe. Raspberries as sold is the form the weight on this page refers to: 123 g per cup, spooned and levelled, from USDA. If you buy it in a different form — chopped, ground, toasted, sweetened or unsweetened — the weight per cup changes, sometimes by a lot, so weigh the ingredient in the form the recipe asks for, or weigh it before you change its form. That single habit, weighing before chopping, grinding or toasting, is what keeps the recipe consistent from one bake to the next.
How to measure Raspberries
Spoon the raspberries lightly into the measuring cup or spoon, then level the top with the back of a knife. Do not scoop the measure straight from the bag or the jar, because scooping packs the ingredient down and adds weight with every spoonful. Do not press it down or shake the measure to settle it, because that packs it too. The spooned and levelled method is a technique, not a machine setting, so two people measuring the same ingredient can still differ by a few grams, which is why the figures on this page are approximate. When the recipe matters, weigh the raspberries on a kitchen scale instead: put the bowl on the scale, press tare, and add the raspberries until the scale reads the weight you need.
How to store Raspberries
Refrigerate; use within 2 days. That storage advice is worth following, because raspberries goes stale faster than most cooks expect, and stale raspberries will spoil a whole batch of baking. Keep it sealed, because air and moisture are what make it go stale, and keep it away from strong smells, because it absorbs odours from the cupboard. Check the ingredient before you use it: smell it, taste a little, and look at it. If it smells sharp, stale or off, or if it has changed colour or texture, replace it rather than risking a recipe on it. A small amount of fresh raspberries is always better than a large amount of stale raspberries, and the cost of replacing it is far less than the cost of a ruined bake.
What to use instead of Raspberries
If you run out of raspberries, the closest swaps are Strawberries at 152 g per cup, Blueberries at 170 g per cup. Swap by weight, not by volume, because the cup weights differ, and a volume swap gives the wrong amount. Each substitute changes the flavour a little, so choose the one that suits the dish: a mild substitute for a delicate bake, and a stronger one where the flavour can carry it. Taste the finished dish before serving, because a substitute that works in a salad may not work in a cake, and the other way round.
Worked examples: Raspberries in real recipes
1. A raspberry sauce for a chocolate cake
A raspberry sauce for a chocolate cake uses 10 tablespoons of raspberries, about 76.9 g, cooked briefly with a little sugar and strained to remove the seeds. The sauce adds a tart note that cuts through the richness of the chocolate, and the weight is what decides the balance: too many berries and the sauce is too tart, too few and it disappears against the chocolate. Cook the berries for only a few minutes, just until they release their juice, then strain them while they are hot, because a sauce cooked for too long turns dull and brown.
2. A raspberry and white chocolate cheesecake
A raspberry cheesecake uses 12 tablespoons of raspberries, about 92.2 g, folded into the filling and scattered on top. The berries add colour and a tartness that balances the richness of the cream cheese, and their weight matters because too many berries make the filling watery and hard to set. Fold them in gently at the end, so they stay whole and do not bleed colour through the filling, and save the best berries for the top, where they show.
3. A raspberry vinaigrette for a green salad
A raspberry vinaigrette for a green salad uses 6 tablespoons of raspberries, about 46.1 g, mashed with vinegar, oil and a little honey. The berries give the dressing its colour and its tart sweetness, and the amount matters: too many berries and the dressing turns thick and pulpy, too few and it tastes of plain vinegar. Mash the berries through a sieve to remove the seeds, then whisk in the oil slowly so the dressing emulsifies and stays smooth.
Why the weight of Raspberries matters
Raspberries matter by weight because they are fragile, expensive and sold in small punnets that vary in weight. A punnet can hold anywhere from 125 g to 200 g, and a recipe that says a cup of raspberries needs about 123 g, so the only way to know whether the punnet is enough is to weigh it. The cup measure is also unreliable for a hollow, delicate fruit: raspberries crush easily, and a cup of crushed berries weighs far more than a cup of whole ones, so the same recipe can turn out very differently depending on how the berries were handled. In a sauce, the raspberry content decides the balance between tart and sweet, and a 20 g error is enough to tip it. Weighing them gently, without pressing them down, is the habit that keeps the dessert consistent.
The USDA figure, and how it was measured
The USDA figure for raspberries is not disputed: 123 g per cup, spooned and levelled, is the accepted value, and other sources agree within a few grams. Small differences between brands and batches are normal, because natural ingredients vary, but the variation is small enough that the figure on this page is a reliable guide for everyday cooking. The figure on this page, 123 g per cup, was measured spooned and levelled, which is the standard method for this kind of ingredient. If you measure it differently — scooping instead of spooning, packing instead of levelling, or measuring after chopping — the weight changes, and the recipe changes with it. The source matters too: USDA is the reference used throughout this site, because its figures are consistent and widely used in baking, and the USDA figures are used where King Arthur does not publish one. When two sources disagree, this site says so, and the figure given is the one judged most reliable for everyday cooking.
Common mistakes with Raspberries
The most common mistake is washing raspberries roughly under a running tap, which crushes them and washes away their flavour. Rinse them very gently in a bowl of cold water, or do not wash them at all if they look clean. The second mistake is measuring them by volume after they have been crushed: a cup of crushed raspberries weighs far more than a cup of whole ones, so handle them gently and weigh them whole. The third mistake is cooking raspberries for too long, which turns them into a dull, brown sauce; cook them briefly, just until they release their juice. Finally, do not store raspberries for more than two days, because they go soft and mouldy faster than any other berry, and one mouldy berry spoils the whole punnet.
Frequently asked questions
How many grams is 1 cup of raspberries?
One cup of raspberries weighs about 123 g, spooned and levelled, using the USDA figure. That is for whole, uncrushed berries as sold, and crushed raspberries weigh far more per cup because they pack tighter. The figure is approximate, so verify with a kitchen scale when the recipe matters.
How many tablespoons is 100 grams of raspberries?
100 grams of raspberries is about 13 tablespoons, spooned and levelled, because one tablespoon weighs about 7.7 g. Thirteen level tablespoons is just under 100 g, so add a few more berries, or weigh them gently on a scale, which is easier and more accurate for a delicate fruit.
Should I wash raspberries before using them?
Only if they need it, and very gently. Raspberries crush easily under running water, which washes away their flavour and turns them into a pulp. If they look clean, do not wash them at all. If they need washing, rinse them briefly in a bowl of cold water and dry them gently on a clean towel.
Can I use frozen raspberries in baking?
Yes, and they are often better than fresh for baking, because they are frozen at their peak and hold their shape well. Use them straight from frozen, without thawing, and add a few extra minutes to the baking time. Thawed raspberries release a lot of juice and can make a batter soggy, so keep them frozen until they go into the oven.
How should I store raspberries?
Refrigerate them and use them within 2 days. Raspberries go soft and mouldy faster than any other berry, so eat them quickly and pick out any soft or mouldy berries as soon as you see them. Do not wash them before storage, because the moisture speeds up the mould.